Materials

Can opener

Colander

Cutting board

Large pot with lid

Measuring cups

Measuring spoons

Mixing spoon

Sharp knife

Vegetable peeler

Nutritional Information

Instructions

1. Rinse, peel, and dice carrots and onions. Peel and mince garlic. Rinse and chop spinach. 2. In a colander, rinse barley with cold water. 3. In a large pot, add oil. Heat over medium-high heat. Add carrots and onions. Cook until slightly soft, about 5 minutes. 4. Add garlic, paprika, and cayenne pepper to pot. Stir and cook for 30 seconds. 5. Add barley, water, and broth to pot. Bring to a boil. Reduce heat to low. Partially cover with a lid and simmer for 15 minutes. 6. In a colander, rinse lentils with cold water. Add lentils to pot, along with tomatoes. Cover and simmer for 30 minutes. 7. Add spinach to soup and stir. Cover and simmer for 5 more minutes. 8. Add salt and pepper and stir. If using Parmesan cheese, add now.

Materials

Can opener

Colander

Cutting board

Large pot with lid

Measuring cups

Measuring spoons

Mixing spoon

Sharp knife

Vegetable peeler

Nutritional Information

Instructions

1. Rinse, peel, and dice carrots and onions. Peel and mince garlic. Rinse and chop spinach. 2. In a colander, rinse barley with cold water. 3. In a large pot, add oil. Heat over medium-high heat. Add carrots and onions. Cook until slightly soft, about 5 minutes. 4. Add garlic, paprika, and cayenne pepper to pot. Stir and cook for 30 seconds. 5. Add barley, water, and broth to pot. Bring to a boil. Reduce heat to low. Partially cover with a lid and simmer for 15 minutes. 6. In a colander, rinse lentils with cold water. Add lentils to pot, along with tomatoes. Cover and simmer for 30 minutes. 7. Add spinach to soup and stir. Cover and simmer for 5 more minutes. 8. Add salt and pepper and stir. If using Parmesan cheese, add now.